Hey Yanks, get 'em while they're hot. Can't remember the last time I saw them on the shelf. Four oz (113g) cans of nacho sliced from Casa Fiesta at 84b. They also have 2 other types of peppers from Casa Fiesta.

Forgot to get the GPS coordinates. Aisle 4, to the right of the vinegars and above the Vlasic pickles.

Hey Yanks, get 'em while they're hot. Can't remember the last time I saw them on the shelf. Four oz (113g) cans of nacho sliced from Casa Fiesta at 84b. They also have 2 other types of peppers from Casa Fiesta.

Forgot to get the GPS coordinates. Aisle 4, to the right of the vinegars and above the Vlasic pickles.

Most Americans wouldn't recognise a fresh japaleno (or real cheese for that matter).
I would not want a raw unpickled pepper in my burger, dog, nachos, etc.
I'll try to get to Market Village before they're gone.

Villa Market, even!
And I wouldn't worry too much; as I said I bought mine there about 6 months ago so I'm guessing they've been there the whole time (though I suppose it's possible then and now are the only two times they've been available and there was a lack of supply in between).

I think I've also seen them in Gourmet Supermarket but can't be 100% sure.

Most Americans wouldn't recognise a fresh japaleno (or real cheese for that matter).
I would not want a raw unpickled pepper in my burger, dog, nachos, etc.
I'll try to get to Market Village before they're gone.

"most"? every American that I know, and that's a lot, knows what real cheese and jalapenos are. in the 1950's that may have been true. until I went to france in '61, I'd never tasted real cheese. that was a revelation.

Most Americans wouldn't recognise a fresh japaleno (or real cheese for that matter).
I would not want a raw unpickled pepper in my burger, dog, nachos, etc.
I'll try to get to Market Village before they're gone.

"most"? every American that I know, and that's a lot, knows what real cheese and jalapenos are. in the 1950's that may have been true. until I went to france in '61, I'd never tasted real cheese. that was a revelation.

Most Americans wouldn't recognise a fresh japaleno (or real cheese for that matter).
I would not want a raw unpickled pepper in my burger, dog, nachos, etc.
I'll try to get to Market Village before they're gone.

"most"? every American that I know, and that's a lot, knows what real cheese and jalapenos are. in the 1950's that may have been true. until I went to france in '61, I'd never tasted real cheese. that was a revelation.

Villa Market, even!
And I wouldn't worry too much; as I said I bought mine there about 6 months ago so I'm guessing they've been there the whole time (though I suppose it's possible then and now are the only two times they've been available and there was a lack of supply in between).

I think I've also seen them in Gourmet Supermarket but can't be 100% sure.

And I wouldn't worry too much; as I said I bought mine there about 6 months ago so I'm guessing they've been there the whole time (though I suppose it's possible then and now are the only two times they've been available and there was a lack of supply in between).

i ran out of jalepenos months ago. I scan that aisle every few weeks for new stuff and jalepenos. Finally found some.

Very few restaurants where I've lived used fresh jalepenos, and then only a slice as a garnish. Several reasons why. It's far faster to open a can then to remove the seeds and ribs from a jalepeno. Cutting hot peppers puts you at risk for a squirt of capsaicin in the eyeball or transferring some from your hands to your eyes, so gloves and goggles are either a good idea or required by your workman's comp insurance. They have to be prepared on a dedicated surface to prevent capsaicin transfer to other foods. Most forms of Mexican food I've had benefit from a little added acid, either in the form of lime - or vinegar from the jalepenos.

Very few restaurants where I've lived used fresh jalepenos, and then only a slice as a garnish. Several reasons why. It's far faster to open a can then to remove the seeds and ribs from a jalepeno. Cutting hot peppers puts you at risk for a squirt of capsaicin in the eyeball or transferring some from your hands to your eyes, so gloves and goggles are either a good idea or required by your workman's comp insurance. They have to be prepared on a dedicated surface to prevent capsaicin transfer to other foods. Most forms of Mexican food I've had benefit from a little added acid, either in the form of lime - or vinegar from the jalepenos.

You're correct about the hazards of capsaicin. When I grew up we understood the problem and didn't do stupid things like touch our eyes before washing our hands. Besides, restaurant employees are required to use gloves in the US when touching food. I've never seen one spit, but I guess anything is possible.

For me, all I taste when eating the pickled ones is the pickle part. Absolutely no Jalapeno flavor to them. The smell of the vinegar puts me off as well.